Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ice cream
Crumble
To serve
How it's done
Ice cream
Puree the melon and raspberries with the icing sugar, push the mixture through a sieve into a stainless steel bowl. Fold in the whipped cream. Cover and freeze for approx. 10 hrs., stirring vigorously with a whisk at least 5 times.
Crumble
Mix the coconut flakes, flour, butter and sugar with a fork until the mixture is crumbly.
Bake for approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool.
To serve
Serve the ice cream on top of the melon slices, sprinkle with the crumble.
| Serve with: | Fresh raspberries |
|---|
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